Purification of High Pure Sudans by High Performance
Countercurrent Chromatography
LI Peigen, 摇 WANG Zhao, 摇 CAO Xueli
*
(
School of Food and Chemical Engineering / Beijing Engineering and Technology Research
Center of Food Additives / Beijing Laboratory for Food Quality and Safety
,
Beijing Technology and Business University
,
Beijing
100048,
China
)
Abstract
: The separation methods of two high pure Sudans by high performance countercurrent chroma鄄
tography (CCC) were developed. The solvent system composed of hexane: acetonitrile (1颐 1,
V / V
) with
the lower phase was the mobile phase at the flow鄄rate of 45 mL / min, and 600 mg sudan 域 sample was
purified within 40 min using the 1 000 mL column. The results showed that its purity (280 nm) was im鄄
proved from 97郾 01% to 98郾 42% with the yield of 90郾 8% , while its purity at 254 nm and 500 nm
reached 98郾 01% and 99郾 79% , respectively. Using the solvent system composed of hexane颐 acetonitrile颐
ethyl acetate (5颐 5颐 1,
V / V / V
) with the lower phase as the mobile phase at the flow鄄rate of 20 mL / min,
900 mg Sudan 郁 sample was purified through two鄄steps. As a result, its purity (280 nm) could be im鄄
proved from 84郾 67%% to 96郾 6% with the yield of 48郾 8% , while its purity at 254 nm and 500 nm could
also reach 97郾 16% and 98郾 32% , respectively. This method with the characters of high鄄speed, high鄄effi鄄
ciency, and high preparation quality could give supports for the study of high pure Sudans standards.
Key words
: countercurrent chromatography; Sudan域; Sudan 郁; high pure; separation and purification
(
责任编辑
:
李
摇
宁
詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬詬
)
(
上接第
66
页
)
Study on Components and Nutritional Properties of
Four Kinds of Plant Proteins
XIAO Xiao
1
,摇 YIN Sheng
1
,摇 HOU Wei
2
,摇 WANG Chengtao
1,*
,摇 LI Shubiao
3
(1
. Beijing Engineering and Technology Research Center of Food Additives / Beijing Laboratory of
Food Quality and Safety
,
Beijing Technology and Business University
,
Beijing
100048,
China
;
2
. Chinese Institute for Food Science and Technology
,
Beijing
100048,
China
;
3
. Shandong Fufeng Fermentation Co. Ltd
,
Fufeng Group Co. Ltd
,
Junan
276600,
China
)
Abstract
: Amino acid components and nutritional properties of four kinds of plant proteins were analyzed
in this study. The protein contents of corn gluten meal, soybean powder, cottonseed protein powder, and
peanut meal were 61郾 60% , 38郾 18% , 51郾 49% , and 43郾 15% . Soybean meal had the balanced amino
acids compositions. Essential amino acids contents in cottonseed protein powder and peanut meal were
similar to those in soybean flour while the Met contents were lower. Corn gluten meal was rich in Leu,
Ile, Val and other branched chain amino acids. However, the Lys and Try contents were remarkably low鄄
er than other vegetable proteins. Therefore, according to the characters of amino acid compositions and
functional features, a reasonable complement of different proteins could improve the nutritional value.
Key words
: plant proteins; amino acids; essential amino acids; nutritional characteristic; utilization
(
责任编辑
:
檀彩莲
)
37
第
34
卷 第
3
期
摇 摇 摇 摇 摇 摇 摇 摇 摇
李培根等
:
高纯度苏丹红单体的高效逆流色谱纯化研究
